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Fetoot (Yemenite Chicken Soup)
Fetoot (Yemenite Chicken Soup) Gil Marks | Meat

This soup is quite a bit more spicy and colorful than the European type.

  • 2 Tablespoons ground cumin
  • 2 teaspoons turmeric
  • ½ teaspoon ground black pepper
  • Pinch of saffron (about 18 threads) (optional)
  • Salt
  • 3- to 4-lbs. chicken, cut up
  • About 9 cups boiling water
  • 2 medium (about 4 oz. each) onions, halved
  • 2 medium (about 3 oz. each) carrots, sliced
  • 2 medium tomatoes

  1. Combine the cumin, turmeric, pepper, if desired, saffron, and salt.
  2. Toss the chicken pieces with the spice mixture.
  3. Place in a stockpot or large heatproof casserole over low heat and cook, turning the chicken occasionally, until seared and browned (about 8 minutes). Remove the chicken (this prevents the water from washing the spices from the chicken).
  4. Add the water. Return the chicken and add the onions, carrots, and tomatoes. Bring to a boil, cover, reduce the heat to low, and simmer, occasionally skimming off the foam, until the chicken is very tender (at least 2 hours).
  5. The chicken can be removed from bones and returned to soup or served separately. Adjust the seasoning, adding more salt as needed.
6 to 8
(2 quarts)